Ideas for cooking chicken
I am looking for new ideas to cook chicken. Does anyone have any suggestions? I have whole chickens and chicken cutlets in my freezer and am pretty much tired of the usual boring baked chicken. Is there perhaps a stir fry or even a casserole recipe that anyone can suggest?
Chicken in a pot is great in winter and you can work with a whole chicken. It's basically a big soup -- you need the basics, celery, parsnip, carrot, onion, herbs. I use Mark Bittman's recipe from How to Cook Everything but I am sure you can find a recipe for chicken in a pot on epicurious. Another idea -- a thai green curry with chicken. Grab some green curry paste, coconut milk, fish sauce and some peppers and you're good to go. Super easy and tasty -- again, good recipes are all over the Web (and on the label of curry paste jars). Enjoy!
Where do I begin. Chicken pan seared, marinaded and grilled or broiled, baked shredded, roasted casserole. Tell me what you really would like best. Have hundreds ... literally of recipes. Do you like cheese or not, spice or not, casserole or grilled. Just let me know and I will post a few.
I will try to find the links later tonight or early tomorrow am. I have a fewcasseroles with lots of vegetables and some cheese. Good flavors and healthy.
NO pasta? No worries. Have a few great recipes with rice and I call Caribbean flavors, some fruit and a little heat some with black beans and lime, avacado, mango grilled outside or in. Also some easy glazes to bake which makes chicken taste totally different without being difficult. I'm short on time tonight, but will do in the am for you, promise. I'm a firm believer in easy flavors. Not like Sandra Lee, but I do believe some simple store bought items like natural jellies or some simple condiments can be used to make amazing flavors and simple transformations in food. Chicken with a white wine and honey glaze with fresh herbs. It takes regular white wine, some honey and herbs. Amazing flavor over Jasmine rice (right from your grocery store) Some fresh green beans with dried cranberries, thin sliced shallots, manderine oranges and pecans. Semi gourmet. Very inexpensive, unique, but everyday and very quick. Maybe not gourmet by any means, but healthy, accessible and easy to amek any night. Things like that is what I love.
Promise to get back with you on some recipes. You can email me too, but I will post tomorrow. firstname.lastname@example.org.
This is a very simple dish but is really tasty.
Chicken with white wine and a honey glaze:
I marinade the chicken in just a little olive oil 1/4 cup and a tablespoon of white wine vinegar, 1 tablespoon of orange juice or lemon will also work, salt and pepper. Marinade overnight all the better but even a couple of hours are fine. It just tenderizes the chicken a bit. I grill, inside out out but a pan saute works just fine. I use a combo of olive oil and butter to get a nice sear.
1 shallot and dice
1 teaspoon garlic
1/2 white wine
1/2 chicken broth or stock
3 tablespoons honey
1 teaspoon fresh tarragon
Salt and pepper to taste
1/2 teaspoon butter
Saute the shallot and garlic in butter till soft. Add the wine and reduce 3-4 minutes on medium, then add the broth, honey and seasoning. Drizzle over the grilled chicken. Sometimes I will garnish with fresh parsley and a fresh orange slice, which is a nice touch.
I like to serve it over a simple jasmine rice (right from your grocery store) and my favorite fresh green beans. I pan sautee in some butter along with a shallot and then add some dried cranberries a splash of chicken broth to hydrate the cranberries and then some mandarine oranges. Toss well to warm, remove from heat and add chopped pecans. Simple, quick and easy.
I have a good simple cheese one with some veggies and rice. Sort of traditional but still comfort food. Also one with pasta which I really enjoy. another asian inspired one which is different but I really like it. Let me look them up and be back to post them here. Give me a few.
I will post these seperately so not too long. A couple of my originals, a couple I found on the web but changed over time. I apologize but I don't know where I first got them. Sometimes friends send them and over a few years they change so much, I don't know where they ever originated.
This is an oriental one.
About 3 cups of chicken cooked. I like to marinade in lemon juice, olive oil, salt and
pepper. You can also use a rotisserie chicken or just diced leftovers. Turkey
also works. Use whatever you have. Pan saute cool and dice works fine too.
2 cups fresh bean sprouts
1 cup celery diced
1 cup red pepper thin sliced
1 cup snow peas
1 cup sliced mushrooms
1 teaspoon minced garlic
4 scallions diced
1/8 cup cilantro fresh chopped
1/2 cup water chesnuts (sliced) just a can
Salt and pepper to taste
2 tablespoons soy sauce
1 1/4 cups mayonnaise
1/2 cup chicken broth
1 large package or a couple of cans of chow mein noodles.
Toasted almonds as a garnish
Mix everything except the chow mein noodles and almonds. Bake is a sprayed casserole dish (with Pam) and bake for 30-40 minutes on 350. The last few minutes top with the almonds and then serve over the chow mein noodles.
It is pretty generic but always got good reviews. Using fresh ingredients always to me helped make it more tasty.
This was a complete accident and his changed many times. I posted it on the web a couple of years ago and have seen multiple copies. All a bit different. I don't mind. I hope people just enjoy it. I had some leftover this and a little ham, a little cheese, a little veggie so this is what became. It is still a favorite of mine. COMFORT FOOD. Cheesy too!!
2 cups chicken, cooked and diced. Rotiserrie or cooked breasts. Anything works
1/2 lb ham. I usually just get a slice from the deli and dice or leftovers will work.
1 medium onion chopped
1 red pepper diced
1/2 green pepper diced
1 cup fresh mushrooms sliced (I like crimini)
3 cups cooked rice
1 cup shredded cheddar or colby I like sharp cheddar
1 cup shredded swiss cheese but I prefer gruyere
1/4 cup parmesan
1 tablespoon garlic minced
1 tablespoon fresh parsley chopped
Salt and pepper to taste
1 tablespoon butter
1 tablesoon flour
1 can chicken broth
1/2 cup white wine
Olive oil to saute
Saute the onion, peppers, mushrooms and garlic in a little olive over medium in a large pot. Once soft, 3-4 minutes, add the ham and chicken. Cook 4-5 minutes. Then add the butter till it melts and flour, salt and pepper and stir. Stir in the broth and white wine. Add the rice and combine well. Then put this in a 13x9 casserole dish or something of that size. Lightly greased or sprayed with pam. Top with the cheeses. I like to put 1/2 on and slightly poke so some of the cheese gets into the dish and they top with the rest.. I bake 20 minutes covered with foil at 350, then uncover to lightly brown for the last 5-10 minutes. It should be bubbling when done.
Yes, we probably have a roast chicken about every 10 days, and then I make stock when I've got several carcasses in the freezer. It's a quick dinner, and I usually have some condiments on hand that are nice with it - whether prune/pear compote, cranberry sauce, prune chutney or something else.
Glad to share, just made a marinaded chicken breast in lemon, lime oregano and olive oil., Pan seared cut up and served with jasmine rice and some fresh sauteed vegges. Red pepper, mushrooms, onions and some terriyaki and rice vinegar. A few spices but pretty simple. Great flavor.
It's not terribly chowish, but my husband made a quick, simple chicken dish last night that was surprisingly tasty. We used breast tenders, but agreed that chunks would work better. Basically, season the chicken really thoroughly with smoked paprika, a little salt & pepper. Let it sit for 20 minutes, or whatever your tolerance is for leaving chicken at room temp. Sear one side in a little hot oil, add a healthy dose of garlic, turn the chicken, and cover with 2 cans of Rotel tomatoes (ok, I'm vaguely embarrassed by the tomatoes, but the end result was tasty). Add a healthy handful of sliced green olives and let simmer until the chicken is cooked through and the sauce is slightly reduced. Toss in a little diced prosciutto or ham, and serve over saffron rice. Because I insist on eating a vegetable, we had peas with it, which ended up working well mixed in.
For Indian, try chicken tikka marsala. I use the recipe from America's Test Kitchen, but I'm not sure if it's still available.
(wow, I guess I'm on a chicken/tomatoes/rice kick. I hadn't realized it until just now!)
Very nice ... I do something very similar. Love the jalapeno jelly. I use mine a lot with pork and chicken. I marinade my chicken over night with lime, olive oil. garlic lots, cumin, red pepper flakes, dried mustard and a chipolte. Then grill, Thin sliced and serve over my Mexican Black Beans and my salad of Romaine withe a cilantro lime dressing. Both which I just posted yesterday or today. I will try to post the links later.
The Big Chicken Lemon “Caper”
4 chicken breast pounded to an even thickness (about 1.5 lbs to 2 lbs.)
Juice of 2 lemons
1 tbsp EVOO (we all know what that is!!)
Place chicken breast in marinate for at least 4 hrs.
½ cup flour
½ tsp Salt
1 tsp Pepper
1 tsp Garlic powder
Spray Pam a non-stick skillet over med-high heat, dredge the marinated chicken in the flour mixture and place in skillet, allow to sit on one side for at 5-7 minutes or until a nice golden crust forms, before flipping lightly spray chicken with the grilling Pam, allow to 5-7 minutes or until a golden crust forms. Remove chicken form skillet.
1 tbsp – butter
Juice of one lemon
3 tbsp of capers (with juice)
½ C of chicken stock (or water) mixed with 1 tsp of cornstarch
Melt butter; add the juice of lemon, capers and stock. Allow simmering for a few minutes add chicken back in the sauce, turn heat to low, cover and heat for 5 to 7 minutes.
Garnish with capers and thinly sliced lemons over season rice
That's my favorite "I-don't-know-what-to-make-for-dinner-go-to-chicken-recipe."
I usually use real chopped garlic instead of garlic powder and I rarely coat it with flour. I sometimes use lemon juice, but white wine is great and orange juice is pretty interesting too. And instead of Pam I use little OO or oo mixed with butter.
I like to use jellies and jams either as a glaze or mixed with wine or sherry and some herbs as a glaze. Great to grill, bake or pan sear.
I pan sear the chicken, once done remove add shallots, dried cranberries to the pan with a little butter. Add some port wine to deglaze. Then add some orange marmalade A great glaze served over the chicken with some wild rice and some chopped scallions.
Current jelly, garlic, ginger and white wine
Raspberry jelly fresh mangos and thin onion slices
Pears, Walnuts apple jelly, sherry wine with gorgonzola cheese
Hundreds of combinations.
My Mexican chicken served over a grilled tortilla, avacados and a onion salsa. I marinade chicken in just a mix of cumin, chili powder, salt and pepper, papriki, oregano, lime juice and olive oil. Marinade over night and grill. The day of or even the night before I make onion relish and let chill for at least 4-5 hours.
This is how I serve it ... I put a small scoop of beans of the bottom of the plate, then I pan brown a flour tortilla just in half just with a drizzle of olive oil. I place them sort of criss crossed on top of the beans, then more beans. Top with some good monterey jack or a good Mexican cheese your choice. I prefer white cheese. Then some avacado slices and top with the c hicken and onion salsa. I usually top it with a squeeze of limeIt sounds like alot but it isn't.
The onion salsa is great with brats for the superbowl too, also on hanburgers and made ahead of time. The cheese (pre shredded), the tortillas takes 1 minute, avacado slicing 2 minutes and grilling chicken ... well just drink some cervesa and it will go pretty quick. The beans by the way. 1 can black beans, 1 shallot diced, 1 teaspoon cilantro, 1/2 teaspoon cumin, salt and pepper. How easy. Just eat in the micro, or you can use the stove. I love my Mexican beans also posted on chow which has bacon, etc, but this I just go very simple. I want the chicken to shine. The beans just add a nice texture.
Here is the onion salsa.
3 cups vidalia or sweet onions
1/2 cup celery fine chopped
2 ounces diced pimiento or about 1 full jar
1/2 cup of sugar
Salt and pepper to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon celery seed (it really helps the flavor)
1/2 cup cider vinegar
1/4 cup water
3 teaspoons vegetable or canola oil
Saute onion and celery in a saute pane oil. Cook 10-15 minutes until soft. Add sugar, cider vinegar, water in a large skillet over medium. Add onions and celery; sauté for 10 minutes, or until tender. Stir in sugar, pimentos and seasoning and herbs. Reduce and simmer for almost 20 minutes. Cool and cover and chill for a few hours before serving.
This is an amazing dish. You can always bread up the tortilla also if you want. I have even served this over a bed of shredded lettuce, then the tortilla, beans, cheese, avacado, cheese, chicken and relish. Anything goes. Add your favorites. Sometimes I like to slice the chicken first before I top the tortilla. It just depends.
One of my favorites ... 3 slices of bacon chopped
1 small onion chopped
3 chicken breasts, boneless skinless diced
1 lb penne pasta
1 cup baby peas
3 cups bechemel (3 cups milk, 2 tablespoons each flour and butter)
2 cups a mix of fontina and parmesan (Extra parmesan for a topping)
2 tablespoons fresh parsley
1 teaspoon dried oregano
Salt and pepper
1 cup Vigo bread crumbs and 2 tablespoons of melted butter as a topping too.
Cook the bacon in a saute pan till brown, add the onion and chicken. Cook all until brown and tender. Cook the pasta according to direction until al dente and drain. Add the chicken, frozen peas and bacon and onion mix to the pasta. Now makes the bechemel. 2 tablespoons flour and butter. Melt the butter, add the flour and cook 1-2 minutes. add 3 cups milk until thick. Add the cheese and the add the cheese sauce to the chicken. Put everything in a large casserole and top some bread crumbs mixed with melted butter. Bake at 350 for 30-40 minutes.
Thinking of a bechemel sauce. I make this once a month and free it. I freeze it in 4 seperate baggies. I make the sauce, usually add mozzarella, parm or gruyere, Whatever is on sale. The cheese sauce is great over some pasta or rice over a chicken breast that was grilled or baked, even over salmon or pork. Or just over vegetables and rice to served with a good steak. Even over chicken patties in the am with a poached egg.
Last one. Ravioli ... with wonton wrappers found in any grocery store, why not make ravioli. It is soooo fun.
I use a leftover grilled chicken breast chopped very fine, even a food process on pulse helps with this, but honestly it doesn't take much time. Then I saute some very finely chopped mushrooms and shallots till soft. Mix in the chicken and let cool. Add salt and pepper and some dried oregano, add the chicken, mushroom mix, 1 cup ricotta and 1/2 cup mozzarella and set aside. This is where I use my cheese white sauce Bechemel sauce. See post above. I put a teaspoon on each wonton , wet each side with my finger dipped in water ... fold over to form a triangle. After making the ravioli I like to let them dry a few minutes before boiling. I boil on a medium boil for just 2-3 minutes. They will begin to float when they are done. I like to serve this with my cheese bechemel sauce and topped with fresh parsley.
Gong Bao (aka Kung Pao) chicken made according to Fuchsia Dunlop's recipe in the Revolutionary Chinese Cookbook is very good. Also try Hot and Sour Chicken from Henery Chung's Hunan Style Chinese Cookbook. Laab is a very tasty dish which can be made with chicken. Thai-style hot-and-sour chicken soup, Tom Yum Gai, is delicious and fairly easy to make.
http://chowhound.chow.com/topics/569574 check out this posting, we talked alot about chicken dishes, about 2/3 of the way thru Geminigirl links to an epicurious recipe that a lot of tried and loved. Here is that recipe, it has wowed me over an over again, especially with the ease of it. The other day I made it and threw some onion and and red wine in, equally delish.
Funny they have a recipe for baked Chicken Reuben. Growing up in Northern MI, saurkraut was just something everyone ate. My mom and I have been making this for years. It has changed a bit, it used to be a casserole ... now it isn't, but it is alot of fun.
Caraway Seeds and thyme are good to to add. I usually add whatever is in my herb pot.
I used two very thin breasts pounded for this ...
I layered individual chicken breasts seasoning, thousand (yes bottled dressing) with a slice of corned beef, saurkraut and cheese, then corned beef, then dressing, then the top chicken breast. Top with a little kraut and cheese. Bake for 30 minutes at 375. It comes out perfect. It may sound off but it is really good. I like to serve this over a bed of mashed potatoes. I serve it with a little horshradish sauce.
Korean Twice Cooked Spicy Chicken
I originally had this dish while stationed in Korea. It was served as a "drinking" dish in some of the Soju tents found on the streets of many Korean cities.
2 pounds boneless chicken thigh (4 to 6 thighs)
1/2 cup soy sauce
1 cup water or unsalted chicken broth
1/2 cup medium or fine ground red chili pepper
1 cup sugar, brown sugar, corn syrup, or honey
2 fresh red chili or jalapeño peppers
1 small Asian pear*
6 garlic cloves, peeled
1 small white or yellow onion
1 inch ginger root, peeled
1 tablespoon pure sesame oil
1/2 tablespoon coarse ground black pepper
3 green onions, finely chopped
1 tablespoon Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 semi-sweet apple)
Trim off any excess fat
Very lightly salt and pepper both sides of each thigh and let stand ten minutes.
Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.
Place chicken in a mixing bowl, cover with marinade, and mix well.
Cover and place in refrigerator and let stand 4 to 8 hours.
Unused marinade may be refrigerated for future use
1st Cook - Grilling
Place chicken on hot grill over high heat.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
(Note: The best flavor is obtained from wood coals or charcoal.)
2nd Cook - Stirfry
Cut chicken into short strips and transfer to a wok or stir fry pan.
Add one or two tablespoons of the marinade.
Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.
(If your grill is hot enough, you can do this with your fry pan on the grill) Serve hot with rice and Ban Chan.